Roasted Fish In White Wine With Olives
Ingredients
- 1 x 250g punnet cherry tomatoes
- ¾ cup (115g) pitted Kalamatta olives
- 2 cloves garlic, crushed
- 2 x 400 g cans cannellini (white) beans, drained and rinsed
- 4 x 200g white fish fillets, skin on*
- sea salt and cracked black pepper
- 100 g unsalted butter, chopped
- ½ cup (125ml) white wine
- rocket (arugla) leaves, to serve
- lemon wedges, to serve
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